Veggie-licious Cooking Class and Cauliflower Pizza

That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.”

This great quote comes from an article Michael Pollan wrote back in 2007. (Pollan is a journalist who specialises in writing about the food industry, health and environmental sustainability.) He is correct, this is exactly what we need to do to keep both ourselves, and the planet, healthy. But how do we do this?

simple topping of pesto, marinated feta and olives

Next month I will be running a Veggie-licious cooking class showcasing exactly that. Not only will I will be making delicious dishes with all types of different legumes but also showing simple ways to dress up your vegies to make them taste amazing!

For those not in Sydney, you can start by making this scrumptious cauliflower pizza.

Can you imagine the look of amazement on my husbands face when his dietitian-wife told him we were having pizza for dinner! Of course it wasn’t your usual style pizza, but one using cauliflower as the base which works wonderfully well (although the base is a little delicate, it does hold together, it’s just not as robust as a dough crust!). This results in a much lighter style pizza, that doesn’t give you a lump in your stomach after eating it. It is a great way of getting a large serve of vegetables in too as it is easy to eat a good helping of it.

I made a simple tomato sauce and roasted some vegies to go on top. By all means vary it as much as you like. Use a premade pasta sauce, vary the vegies, just don’t use processed meat on top! But definitely give it a go, as it’s deeeelicious! 🙂

large handful baby spinach leaves, wilted in a pan or in the microwave for 30 seconds

30g feta cheese

2 tablespoons pesto

Instructions

Preheat the oven to 170 degrees and line two large baking trays with greaseproof paper.

Roughly chop the cauliflower, then place in the bowl of a food processor and pulse until a rice-like texture is created. You may want to do this in two batches, depending on the size of your food processor.

Add cauliflower to a frying pan and cook over medium heat for about 5 minutes until it softens. (You can also steam the cauliflower, but cooking it in the frying pan tends to dry it out better)

Transfer cauliflower to a bowl and mix in egg, parmesan cheese, a pinch of salt and some pepper.

Tip onto one of the prepared trays and form into a circle, oval or rectangular shape approx. 1 cm thick. (Note, if you don't have a large baking tray, then make 2 smaller pizzas)

Cook for 30 minutes, until it firms and starts to go brown. Meanwhile prepare your toppings.

Add a few teaspoons of oil and the diced onion to a small saucepan and cook over medium heat for 4-5 minutes, stirring all the time, or until onion softens and starts to brown.

my veggie-licious cookbook (hardcopy)

Come and see how I do it in my kitchen!

Join me for one of my fun, informative and practical classes in St Peters, Sydney.
You will be in a small group, capped at 6, where you can watch, help, taste and overall enjoy a terrific foodie experience.